Vermillion blood orange juice and pomegranate molasses provide sweet-tart flavor in this Pomegranate and Blood Orange Vinaigrette. It comes together in minutes, includes healthy ingredients, and elevates the level of your hearty salads like this blackened shrimp and arugula salad!
👩🏻🍳 Tamara Talks - About Homemade Salad Dressings
Have you ever read the ingredients on the label of a commercial salad dressing? Check out this list:
Bottled salad dressings are often rich sources of saturated fats, added sugar, sodium, and calories. Equally troubling is the addition of ingredients like xanthan gum, calcium disodium EDTA, and more... Do you really want to pour that on your healthy, fresh salad?
Salads - both side and main - make a regular appearance at Andersen casa due to our year 'round summer climate. I do keep a bottled dressing in my refrigerator, and choose carefully after reading the ingredients list. However, I keep a selection of oils (extra virgin olive oil, sesame oil, rapeseed oil, avocado oil, etc.), vinegars (sherry, apple cider, wine vinegar, balsamic), sweeteners (agave nectar, preserves, fruit, honey, pomegranate molasses), mustards, anchovy paste, herbs, and more.
Typically I tailor the dressing to the salad like I did with this pomegranate and blood orange vinaigrette to my blackened shrimp and arugula salad.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- blood oranges - Okay. You can use other oranges, but it won't be as pretty!
- vinegar - My preference for this vinaigrette recipe is white wine vinegar. I don't want to mess with the color of the vinaigrette. Champagne vinegar, fruit vinegar with a white wine base, sherry vinegar are good options.
- extra virgin olive oil
- pomegranate molasses - Okay, I realize some locations may not be able to find pomegranate molasses. For years (in Las Cruces, NM. I couldn't buy it locally), but you can make pomegranate molasses.
- sweetener - I prefer agave nectar, but you can use honey. Recipe is written for agave nectar. You will probably want about double the amount of honey.
- dijon mustard
- fresh mint - This is optional, but we love it! You'll need just 3-4 leaves.
- Add all ingredients to a blender, pulse until smooth. Taste for seasoning (sea salt and fresh ground pepper). Store in the refrigerator if not using immediately.
I can't find pomegranate molasses. What can I use? When I lived in New Mexico, I couldn't get it. I started making homemade pomegranate molasses with pomegranate juice. It's very easy!
How long can I keep my vinaigrette? Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. If you use fresh mint, I recommend a week maximum. Store in an airtight container in the refrigerator.
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🍷 Pairing Suggestions
I created this vinaigrette recipe for my Blackened Shrimp and Arugula Salad. I must say "it's a perfect pairing!"
- Add all ingredients to a blender. Pulse until smooth. Taste. Season with salt and pepper as desired.